Looking forward hearing your progression on achieving a recipe as close as possible to SLAB. I've only been to Slab once and still crave that slice. I tried the last recipe you posted with the AA added. It was nice but lacked the buttery pillowy goodness of slab. I have a 2 oven wolf and can only get close to 500, probably more like 475. Not sure if that is my issue or not. Looking forward to see how your latest version comes out. Eric

Don, in reply #26 the poster (ebpizza) makes an interesting point. He waits to add the cheese later in the bake. It seems omitting the heavy toppings initially would allow greater oven spring. Then after the sauce covered crust sets a bite and is stronger, the other toppings could be added.

What do you think?

OH! I didn’t get around to trying the SLAB for the Fourth of July. Too many other pizzas to deal with that day. But my turn is soon to come...

« Last Edit: July 05, 2019, 11:00:17 PM by DanAyo »

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Dan Ayo“Inquiring minds want to know...”Life is a journey of exploration and learning. Earthly perfection is unattainable, but never the less consistently sought.

Looking forward hearing your progression on achieving a recipe as close as possible to SLAB. I've only been to Slab once and still crave that slice. I tried the last recipe you posted with the AA added. It was nice but lacked the buttery pillowy goodness of slab. I have a 2 oven wolf and can only get close to 500, probably more like 475. Not sure if that is my issue or not. Looking forward to see how your latest version comes out. Eric

My last one was almost right on with slab, the higher heat is very key. Even 500 is reducing the result. Better with 550 - 600 stone in the 500 oven (grill heated) and 550 - 575 on the grill full cook then lifting lid near end if too much browning was the best.

With that low heat, maybe reduce 5% hydration. Are you using a stone? can you get it hotter with broil then when cooking go to bake.

As mentioned, maybe try parbake first. I just don't like parbaking dough, but if you have to.

Don - I did a full 11x17 tray on a stone in the grill and I got really close to perfection. Unfortunately I had a hard time gauging temperature as a storm came through and I had to grill in the rain. While the temp Guage on my webber grill read 475, I am sure the temperature was probably more like 650. I could only bake for 10 mins as the crust started to burn on the bottom of the edges -- both cause of the high heat and my stone is round and didn't protect the edges and corners. Despite this I got beautiful peaks and valleys and a near similar crust to Slab other than the burnt areas. I'll try again in better weather and work on getting the sauce and cheese perfected. I want to use 50/50 fresh grated high quality mozzarella and provolone. For the sauce San marzano I will cook for a few minutes in a pan with some salt, sugar, garlic and basil. I was amazed at how close I got and think perfection on this is in the future. I also think I may be able to use the oven if I use broil and a large stone to get the oven as hot as possible before putting the pizza tray in and then switching it to bake. Eric

I was up there this weekend and saw that they let it rise in the bowl for a long time. So with 5 10 minute rise, as mentioned in the link, that's really bulk in bowl for 2:10 then start the punch and rises.

Hi Don, With regards to an older post regarding Micucci's sauce. Have you seen the video tour of their sauce bottler? They show a different sauce being made but I gleaned that any bottled sauce would need to be heated and that since 7/11 ground tomatoes are used to make this sauce...there's a good chance they're using them in their Marinara sauce too.

Back to your dough recipe, if Micucci's doesn't use Ascorbic Acid, could they possibly be using Diastic Malt? I came across the term last week reading a thread praising the Pizza Bible. Wasn't familiar with the stuff. And according to Bakerpedia (https://bakerpedia.com/ingredients/diastatic-malt/)"Diastatic malt powder contains active amylase that is part of the sprouting process. There are two forms of amylase; alpha and beta. Both of which turn starches into sugars, creating food for the yeast. ...Not only does diastatic malt act as a sweetener, it also improves loaf volume, texture, and overall flavor." My thoughts were that the sugar production would assist in a stronger rise just before baking. Just thought I'd bring this to your attention since no one else has mentioned it yet.